Caramel Banana Coffee Cake

Serves: Serves 8 to 10

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This dense, moist coffee cake is cooked upside down and inverted to reveal a glistening layer of caramel, while the cake itself is aromatic with freshly ground coffee and organic bananas. Try this recipe with Equal Exchange Peru coffee beans. The fruity, tropical flavor and medium-roast characteristics mesh perfectly.


For the caramel:

For the cake:


To make caramel:
In the bottom of a 9-inch spring form or deep cake pan, spread the butter and brown sugar evenly and sprinkle with the rum.

To make cake:
Cream butter and sugar together. Add 1 egg at a time, beating until smooth. Blend in mashed bananas, vanilla and coffee.

In second bowl, stir flour with baking soda, baking powder and salt. Add to banana mixture, stirring only to moisten.

Turn the batter into the caramel-coated pan and spread it evenly. Cook at 350° F for about 35 to 45 minutes, or until a skewer inserted in the center comes out clean.

Let the cake rest for about 1 minute, then invert it onto a serving platter.


Read our Grocery Merchandiser's notes from Peru about Equal Exchange's Fair Trade coffees

Recipe by Recipe by PCC Chef Lynne Vea

Learn more about our recipes. View guidelines »

More about: bananas, cakes, coffee


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Tried it

I tried this, I had high hopes!

I had the cake in the oven for over 45 mins, but it was still uncooked in the center. Kept on cooking. Didn't taste good at any stage. :(

Anybody else have luck with this? My cakes usually turn out great, I'm worried this recipe has a mistake.

Oh well. Thanks!

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